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TIME4ME-CHERYL's Photo TIME4ME-CHERYL SparkPoints: (0)
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1/6/11 3:29 P

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KRILLFURY's Photo KRILLFURY Posts: 1,098
6/13/10 4:11 P

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I have a really easy recipe for a pretty basic, but DELICIOUS stir-fry.

You will need:
3 stalks of baby bok choy, cleaned & coarsely chopped
1/3 cabbage, cut into thin slices
1/2 pkg of pre-washed baby spinach
1 small onion, halved then cut into slices
3 cloves garlic, finely chopped
2 tbs olive oil
1/2 a whole jalapeno, finely chopped
1 lb pork loin, finely chopped
non-stick pan
wok
soy sauce & tempura dipping sauce

First, stir-fry your pork in a non-stick pan until done and slightly crispy.

Then, preheat your work until it's hot. Add your 2 tablespoons of olive oil, add your vegetables and quickly stir-fry until they're cooked to your desired crunchiness or un-crunchiness.

Add your pork into the wok just before your vegetables are done and add either soy sauce or tempura dipping sauce (or both, which ever you prefer) and stir. Enjoy with some steamed jasmine rice.

You can vary this recipe by adding almond slivers, celery, carrots, green onions, mushrooms, baby corn, water chestnuts, sliced bamboo or anything that satisfies your palate.

This is quick, easy and very tasty, not to mention good nutritive value!

When you really live, there's just no time to be bored.


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CARY_LEE's Photo CARY_LEE Posts: 180
6/10/10 11:53 P

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yummmy!!!!

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TYGRLILY's Photo TYGRLILY SparkPoints: (37,626)
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6/2/10 8:58 A

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I've made this a number of times, it's really good! I get that high-fiber bowtie pasta.

from Gina's Weight Watcher Recipes: (love that site!)


Shrimp and Zucchini with Bowties in Light Tomato Sauce

This is a nice light dish loaded with shrimp and fresh tomatoes. I like it a little spicy but if you're not a fan of fire, you can omit the red pepper flakes. In the time it takes the pasta to cook, the shrimp and vegetables will be cooked. Top this with some really good grated cheese like Pecorino Romano.

Shrimp and Zucchini with Bowties in Light Tomato Sauce
Gina's Weight Watcher Recipes
Servings: 3  Time: 20 minutes  Calories: 440  Points: 5.5 ww points
• 1 lb shrimp, shelled and deviened
• 6 oz uncooked bowtie pasta
• 3 cloves garlic, sliced thin
• 2 shallots, diced
• 1 zucchini, julienned or cubed
• 2 tomatoes, diced
• 1 tbsp olive oil
• 1/2 cup fat free chicken broth
• 1 tbsp fresh parsley, finely chopped
• cooking spray
• 1/2 tsp crushed red pepper flakes (optional)
• salt and fresh pepper

Cook pasta according to package instructions.

While pasta cooks, heat a large skillet until very hot. Spray lightly with cooking spray. Season shrimp with salt and pepper and add to hot skillet. Saute for about 1 minute, until almost cooked through and remove from heat. Set shrimp aside.

Add olive oil to the pan, lower heat to medium, add shallots and garlic and saute until golden, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, saute another minute. Add chicken broth, red pepper flakes and mix well. Return shrimp to the pan and simmer 30 seconds.

When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mix well with the sauce and adjust salt and pepper. Add chopped parsley and serve. Top with some really good grated cheese!

Yields a little over 1 1/2 cups per serving.





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BOBNLIN's Photo BOBNLIN SparkPoints: (15,128)
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5/26/10 8:37 A

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Linda


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CARY_LEE's Photo CARY_LEE Posts: 180
5/24/10 4:18 P

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http://www.kraftrecipes.com/recipes/raspbe
rry-marinated-salmon-fillet-63102.aspx
Kraftfoods.com

recipe by: kraft
What You Need!
3 Tbsp. KRAFT Light Raspberry Vinaigrette Dressing
4 salmon fillets (1 lb.)
Make It!

POUR dressing over fish in shallow glass dish. Refrigerate 30 min. to marinate.

HEAT broiler. Remove fish from marinade; discard marinade.

BROIL salmon, 4 inches from heat, 10 to 12 min. or until fish flakes easily with fork.
Kraft Kitchens Tips
Buying and Storing Frozen Fish & Shellfish
When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.
nutritional information
per serving


Calories
170
Total fat
8 g
Saturated fat
2 g
Cholesterol
55 mg
Sodium
110 mg
Carbohydrate
1 g
Dietary fiber
0 g
Sugars
1 g
Protein
22 g
Vitamin A
4 %DV
Vitamin C
2 %DV
Calcium
0 %DV
Iron
0 %DV
Healthy Living Information
Low sodium
Diet Exchange
3 Meat (L) + 1/2 Fat
Nutrition Bonus
Looking to add more fish to your diet? This flavorful entree is sure to win over your entire family. Carb

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JEANINE100's Photo JEANINE100 Posts: 3,331
5/1/10 1:25 P

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Here is a Zesty Minestrone recipe I found on Kraft.

1/4 cup Kraft Zesty Italian Dressing
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 can diced tomatoes, undrained
1 can red kidney beans, drained, rinsed
2 cans vegetable broth
2 cups water
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
1/2 cup grated parmesan cheese

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots, cook 2 min. or until crisp-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and Italian seasoning, stir. Cover with lid. Cook on low for 6 hours.

Stir in macaroni; cook 10-15 min. or until macaroni is tender. Sprinkle with cheese just before serving.

Calories 210 - I actually left out the macaroni and served with crusting bread.

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,227
4/28/10 1:31 P

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That sounds good, except I am out of town all week for a business conference.

co-leader of Love to Cook


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LITTLE_DIVA's Photo LITTLE_DIVA Posts: 473
4/26/10 12:09 P

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Both those recipes sound delish!

So, how should we do this? Can we start with the bavarian beef, and then next week the sandwhich, then the chili, and so.

"You may be disappointed if you fail, but you are doomed if you don't try." Beverly Sills

"Ever notice how "what the hell" is always the right answer?" Marilyn Monroe


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CARY_LEE's Photo CARY_LEE Posts: 180
4/25/10 4:26 P

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Here is one of my favorites!

WW chili (slightly modified)
1 pound stew meat cut into small pieces ( I use the food processor) (I've used ground turkey and beef too)
1 can tomatoes w/jalapino's (like Rotel)
1 large can diced petite tomatoes
2 cans chili beans
1 taco seasoning packet
Throw it all in the crockpot on low 8-10 hours. top with cheese if desired... yumm!

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JEANINE100's Photo JEANINE100 Posts: 3,331
4/25/10 12:18 P

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I tried the open faced sandwiches and they were good. I'll post one during the week. Thanks this sounds like it could be fun.

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,227
4/24/10 6:29 P

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Great idea. Here's one from the May Cooking Light we plan to try for a quick meal.

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg


Yield: 4 servings (serving size: 1 sandwich)


4 (2-ounce) slices whole-wheat country bread
Cooking spray
2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

1. Preheat broiler.

2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.

3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.

4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.

5. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.



CALORIES 337 ; FAT 15.8g (sat 5.9g,mono 6.9g,poly 1.6g); CHOLESTEROL 231mg; CALCIUM 316mg; CARBOHYDRATE 27.2g; SODIUM 807mg; PROTEIN 21.8g; FIBER 4.1g; IRON 2.8mg


Edited by: CHEFSOPHIE at: 4/24/2010 (18:30)
co-leader of Love to Cook


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LITTLE_DIVA's Photo LITTLE_DIVA Posts: 473
4/24/10 2:07 P

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Ok, well, for those of us interested, here is a daily recipe I got from Sparkpeople. FYI, I am going to try it on low in the crockpot. I have stewmeat in the freezer I want to use up and I got a great little head of cabbage at the farmer's market this morning. Anyone who wants to choose the next recipe, can you post it by Friday?
____________________________

WEEKLY RECIPE TO TRY BETWEEN:
April 25 - May 1

Bavarian Beef
This classic German stew is made with lean trimmed beef stew meat and cabbage.

INGREDIENTS
1-1/4 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 tablespoon olive oil
1 large onion, thinly sliced
1-1/2 cup water
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1/4 cup white vinegar
1 tablespoon sugar
1/2 small head red cabbage, cut into 4 wedges
1/4 cup crushed gingersnaps


DIRECTIONS
1. Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours.

2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.

3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.


Yield: 5 servings--Serving Size: 5 oz

Nutritional Info

Ammount Per Serving:
Calories: 304

Total Fat: 11.9g

Total Carbs: 12.7g

Dietary Fiber: 2mg

Protein: 35.8g






Edited by: LITTLE_DIVA at: 4/24/2010 (14:10)
"You may be disappointed if you fail, but you are doomed if you don't try." Beverly Sills

"Ever notice how "what the hell" is always the right answer?" Marilyn Monroe


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JEANINE100's Photo JEANINE100 Posts: 3,331
4/24/10 2:01 P

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I think it would be a wonderful idea. I'm busy as well so can't take charge. I'm not sure how active anyone is with this group, but I'll try it.

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LITTLE_DIVA's Photo LITTLE_DIVA Posts: 473
4/24/10 1:12 P

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Would anyone be up for sharing a recipe of the week that we all have to make at some point and then write up our thoughts on? I don't necessarily have the time to be in charge of this, but, if anyone else is interested, I'd love to do it. I feel like I'm not really an active part of this group, but I'm not sure if it is because the group just isn't really active? I'd love it if the group did something like this. I was planning on making the bavarian beef sparkpeople recipe this week. Anyone want to use that as the recipe of the week? I'm up for anything simple, tasty and healthy. Happy Saturday!!!

"You may be disappointed if you fail, but you are doomed if you don't try." Beverly Sills

"Ever notice how "what the hell" is always the right answer?" Marilyn Monroe


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